Description
Creamy Gochujang Udon Noodles is a flavorful dish that combines the richness of coconut milk with the spicy kick of gochujang, creating a delightful meal that’s both satisfying and easy to prepare.
Ingredients
Scale
- 8 ounces udon noodles
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup broccoli florets
- 1 cup sliced bell peppers (any color)
- 1 cup snap peas
- 1/4 cup gochujang (Korean chili paste)
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Cook the udon noodles according to package instructions. Drain and set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- Add the broccoli, bell peppers, and snap peas to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are tender but still crisp.
- In a bowl, whisk together the gochujang, coconut milk, soy sauce, rice vinegar, and sesame oil until smooth.
- Pour the sauce over the cooked vegetables in the skillet and stir to combine. Add the cooked udon noodles and toss everything together until the noodles are well coated with the sauce.
- Cook for an additional 2-3 minutes, allowing the noodles to heat through.
- Serve hot, garnished with sliced green onions and sesame seeds.
Notes
- For added protein, consider adding cooked chicken, shrimp, or tofu to the dish.
- You can adjust the spice level by adding more or less gochujang according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg